Vibrant Spicy Seafood Stew Casserole with Tomatoes & Lime

Dive into a bowl of this vibrant Spicy Seafood Stew Casserole! Packed with fresh prawns, flaky fish, and bright flavors of tomato and lime, it's a comforting meal.

Vibrant Spicy Seafood Stew Casserole with Tomatoes & Lime

Imagine a symphony of vibrant flavors dancing on your palate, a comforting embrace in every spoonful. Our Spicy Seafood Stew Casserole with Tomatoes & Lime is just that a culinary journey inspired by the sun-kissed coasts and hearty home cooking traditions. This one-pot wonder brings together the freshest prawns, flaky white fish, and an aromatic blend of spices, all simmered in a rich tomato and coconut milk broth, brightened by a zesty squeeze of lime. It’s a dish that’s both exotic and familiar, promising warmth, zest, and absolute satisfaction with every delightful bite.

Why You Will Love This Recipe

  • Effortlessly Delicious: A true one-pot meal that minimizes cleanup without compromising on gourmet flavors.
  • Packed with Freshness: Bursting with lean seafood protein and wholesome vegetables, making it a healthy choice for any meal.
  • Bold & Balanced Flavors: The perfect harmony of spicy, tangy, and savory notes, enhanced by aromatic spices and a creamy coconut finish.
  • Weeknight Friendly: Despite its impressive taste, this stew comes together quicker than you might think, making it ideal for busy evenings.
  • Customizable: Easily adapt the recipe with your favorite seafood or add extra vegetables to suit your preference.

Ingredients

  • 250 grams white fish fillet (like Basa), cleaned and cut into small pieces
  • 250 grams Prawns, cleaned, washed, and deveined
  • 15 Clams (optional, if available)
  • 1 tablespoon Lemon juice
  • 1 teaspoon Salt (divided)
  • 1 teaspoon Black pepper powder (divided)
  • 1 tablespoon Extra Virgin Olive Oil
  • 5 cloves Garlic, minced
  • 1 Onion, finely chopped
  • 2 Fresh Red chillies, finely chopped (adjust to taste)
  • 1 Tomato, finely chopped
  • 1 teaspoon Cumin powder (Jeera)
  • 2 teaspoon Paprika powder
  • 5 Baby Potatoes, peeled and halved
  • 2 Carrots (Gajjar), peeled and chopped
  • 1 cup Chicken stock
  • 1/4 cup Coconut milk
  • 4 tablespoon Coriander (Dhaniya) Leaves, fresh, chopped

Step-by-Step Instructions

  1. Prepare Seafood: Clean and cut your fish fillet into bite-sized pieces. Clean, wash, and devein the prawns. If using clams, wash them thoroughly.
  2. Marinate Seafood: In a bowl, combine the fish, prawns, and optional clams. Add 1 tablespoon of lemon juice, 1 teaspoon of salt, and 1 teaspoon of black pepper powder. Mix gently to coat, then cover and refrigerate to marinate for at least 30 minutes.
  3. Saut Aromatics: While the seafood marinates, heat the extra virgin olive oil in a wide, deep pan or casserole over medium heat. Add the minced garlic and saut for 1-2 minutes until it turns golden brown and fragrant.
  4. Build the Base: Add the finely chopped onions and red chillies to the pan. Cook, stirring occasionally, until the onions soften and become translucent, about 5-7 minutes.
  5. Add Tomatoes & Spices: Stir in the finely chopped tomatoes and cook until they break down and turn mushy, about 5-8 minutes. Then, add the cumin powder, paprika powder, and the remaining salt (to taste). Cook for another minute, stirring constantly, allowing the spices to become fragrant.
  6. Introduce Vegetables & Stock: Add the peeled baby potatoes and chopped carrots to the pan. Give everything a good mix to coat the vegetables in the spice mixture. Pour in the chicken stock and bring the stew to a boil.
  7. Simmer Vegetables: Reduce the heat to low, cover the pan, and let it simmer for 15-20 minutes, or until the potatoes and carrots are tender and fully cooked. Check for seasoning and add more stock if needed to maintain desired consistency.
  8. Cook Seafood: Gently add the marinated seafood (fish, prawns, and clams if using) to the simmering stew. Cook on a low flame for about 8-10 minutes, or until the prawns turn pink and opaque, and the fish flakes easily. Be careful not to overcook the seafood.
  9. Finish with Coconut Milk: Once the seafood is cooked through, stir in the coconut milk. Continue to cook for just 1-2 minutes more to heat through, but do not boil after adding coconut milk.
  10. Garnish & Serve: Turn off the stove. Stir in the fresh chopped coriander leaves. Serve your Spicy Seafood Stew Casserole hot.

Serving Suggestions

This vibrant seafood stew is incredibly versatile and pairs wonderfully with several accompaniments:

  • Steamed Rice: A classic pairing, allowing the rice to soak up all the delicious broth.
  • Toasted Bread or Crusty Baguette: Perfect for dipping and savoring every last drop of the rich sauce.
  • Couscous or Quinoa: For a lighter, healthier grain option.
  • Fresh Green Salad: A simple side salad dressed with a light vinaigrette can provide a refreshing contrast.

Chefs Tips & Variations

  • Don’t Overcook Seafood: Seafood cooks quickly! Overcooked fish and prawns can become rubbery. Watch carefully and remove from heat as soon as they are opaque.
  • Quality Ingredients: Using fresh, good quality seafood and fresh vegetables will significantly enhance the flavor of your stew.
  • Spice Level: Adjust the amount of fresh red chillies to your preferred spice level. For less heat, remove the seeds.
  • Add More Vegetables: Feel free to toss in other quick-cooking vegetables like bell peppers, zucchini, or spinach during the last 5-10 minutes of cooking.
  • Different Seafood: Experiment with other seafood like mussels, scallops, or firm white fish such as cod or snapper.
  • Fresh Herbs: Don’t skip the fresh coriander! It adds a burst of freshness that brightens the entire dish. Fresh parsley or basil could also be used.
  • Coconut Milk Choice: For a richer, creamier stew, use full-fat coconut milk. For a lighter version, light coconut milk works well too.